Best Easy Tamales de Masa Colada Recipe

Soak the corn husks in hot water for at least 30 minutes until pliable; drain thoroughly before use.

In a large bowl, combine masa harina and baking powder. Slowly blend in chicken broth, stirring vigorously until smooth and no lumps remain.

Melt butter and lard in a saucepan over low heat. Gradually pour into the masa mixture, beating until the dough becomes light, fluffy, and slightly sticky.

Press dough through a fine mesh strainer or sieve into a separate bowl to remove any graininess, ensuring an ultra-smooth texture.

Mix salt, ground cumin, smoked paprika, and black pepper with the shredded cooked chicken or pork for the filling.

Lay out each corn husk, spread a thin, even layer of strained masa over the widest part, leaving the edges clear.

Spoon a generous line of seasoned chicken or pork down the center, then fold the sides of the husk to enclose the filling, folding up the bottom edge tightly.

Arrange the tamales standing upright in a large steamer or stockpot lined with extra husks; cover with a damp cloth or husk.

Steam over gently simmering water for about 2.5–3 hours, checking pot occasionally to ensure water doesn’t run dry and rotating tamales for even cooking.

Tamales are done when the masa is set and separates neatly from the husk; allow to cool slightly before serving for the optimal tender texture.